Strawberry-Rhubarb Freezer Jam
Enjoy the vibrant, sweet-tart flavor of this homemade strawberry-rhubarb freezer jam. Perfect for spreading on toast or biscuits, it combines fresh rhubarb with strawberry Jell-O for a colorful, delicious preserve that captures the essence of summer. Ideal for gifting or enjoying year-round.
Ingredients
Instructions
- Combine the chopped rhubarb and sugar and let stand overnight in the refrigerator.
- Next day, heat the mixture to a boil and boil for 10 minutes, stirring constantly.
- Add the strawberry Jell-O to the hot mixture.
- Mix well until the Jell-O is fully dissolved.
- Pour the mixture into small sterilized jars.
- Cover and let cool.
- Once cooled, store the jars in the freezer.
Tips & Substitutions
For optimal sweetness, choose rhubarb that is tender and bright in color. You can substitute half of the sugar with honey or maple syrup for a different flavor profile. If you prefer a smoother texture, blend the mixture after boiling. Ensure jars are properly sterilized to prevent spoilage. This jam also works well with other fruits like strawberries or peaches, so feel free to experiment.
Serving Suggestions
This strawberry-rhubarb freezer jam is delicious spread on toast, pancakes, or waffles. It also pairs beautifully with the 'Surprise Me' Fried Chicken as a sweet and tangy condiment. For dessert, serve it over vanilla ice cream or yogurt. Consider using it as a filling for pastries or as a topping for cheesecake for an extra burst of flavor.
Storage & Reheating
Store the freezer jam in airtight jars or containers, leaving some space at the top to allow for expansion. It can be kept in the freezer for up to a year. Once thawed, consume the jam within three weeks if stored in the refrigerator. Avoid refreezing after thawing to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry-Rhubarb Freezer Jam contains roughly 229 calories, with 1g protein, 61g carbohydrates, and 0g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh rhubarb instead of frozen?
Yes, fresh rhubarb is perfect for this recipe. Just ensure it's chopped and measured correctly. Frozen rhubarb can also be used, but fresh will typically yield a better texture and flavor. If using frozen, do not thaw it before cooking to maintain the right consistency in your jam.
How long will the jam last in the freezer?
The jam can last up to a year in the freezer. However, for the best taste and quality, it's recommended to consume it within six months. Once you thaw it and store it in the refrigerator, be sure to use it within three weeks for optimal freshness.
Can I make this jam without Jell-O?
Yes, you can make this jam without Jell-O by using fruit pectin instead. Follow the instructions on the pectin package for exact measurements and cooking times. This will give you a more natural flavor and allow you to control the sweetness better.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).